It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

salmon receipes

Comments

Rub the flesh with the olive oil then add S&P to your liking. Grill direct with the skin side down when it is done the flesh will separate from the skin, slide a large spatula between the skin and flesh. Serve!

The skin will lift right off the grill. Chill what you don't eat right away and use on salads, sandwiches, eggs, whatever.

What @DMurf says, this works very well, if the salmon is sockeye. If I am feeling a little lazy, I'll plank it on a cedar shake. Same method, the shake just makes it easier to get on, off the grill and serve......

Family likes some lemon slices on top and maybe a touch of dill for anything other than sockeye.

2 Wrapped in Heavy duty aluminum foil and placed on
Medium BGE indirect at 350 for 50 minutes. Pulled when was 145°F

3 Had some zuccini wedges and sweet peppers marinated in
Italian Salad Dressing and then sprinkled with Dizzy Pig Pineapplehead
seasoning. The Idea came from MollyShark a few days ago. Great idea!. Placed on
tray and set the tray on top of the foil pouch. All done at same time.

Heat the vegetable oil in a small saute pan over medium heat. When oil is hot, add the jalapenos and sauté them until they begin to caramelize, about 6 minutes. Add the garlic and stir; add the wine to the pan before the garlic begins to brown. Bring to a boil and cook until wine is reduced by half, about three minutes. Add the mustard and preserves and bring to a simmer. Simmer over low heat for 20 minutes. Season with salt and pepper and allow to cool completely.

This is one of our favorite sauces. I plank the salmon and cook raised grate, direct to 130 - 135.

Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

I get my Salmon from Costco usually. wash it, olive oil both sides. I use a rub from williams sonoma called Potlatch Seasoning (I've tried 7 or 8 other salmon seasonings and this stands out far ahead). then go direct on a cedar plank @ 350 for 10-15 minutes. Plank goes on first until you hear it crackle, then put Salmon on. Once on the plank, i spoon on capers and sliced lemon circles layed on top. the rub and capers really make the salmon in my experience and opinion. good luck

I cook and eat a LOT of salmon. Skin on or skin off, both work. If skin off then you turn once, skin on just grill with skin down. Olive oil, your favorite rub...raging river is good but there are a lot of good rubs available, then add a little maple syrup. I cook it direct with alder wood. Just do not overcook it.